Whats for dinner?? Post your recipes here or come search for one. UPDATED DAILY

I'm making this tonight.

I don't really stick to the measurements precisely.

I might emiminate the flour and add 4 oz. sour cream instead.


With tomatoes and grilled hamburgers


ooh.

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Country Mushroom Soup

Prep: 25 min. Cook: 30 min.

Ingredients
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 bay leaves
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tablespoons vegetable oil
4 to 5 cups sliced fresh mushrooms (about 1 pound)
2/3 cup half-and-half cream or milk

Directions
In a 2-qt. saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally.

Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves.

4 servings.


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Nutrition Facts: 1 serving (1 cup) equals 305 calories, 26 g fat (11 g saturated fat), 51 mg cholesterol, 916 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein.

EASY HAM DINNER for two!

sautee fresh cut mushrooms and garlic, butter in sherry

steam red poatoes in chunks and also green beans
in a nuke steamer

get one of those slabs of ham - and throw it on the stove in a cooking pan,,, pan steam on both sides!

voila - you have a ham dinner
withfresh steamed green beans ,, mushrooms
and red potatoes

you can mash the potatoes with a fork add
butter and sourcream salt and pepper ,,
but leave the red skins on and make it like
a baked potato

pour the mushrooms and juice over th potatoes

WE love this dinner - sometimes we use already cut up carrots, califlower and broccoli and steam them ,,,
it takes just 4 minutes to steam them till they are their brightest color
add melted butter to them with a little seasonal salt and pepper


so delish - and GOOD FOR YOU!

I LOVE THIS THREAD OP - thanks!

Oatmeal for Outer Space...
Ingredients:

Fruit
Oatmeal
Cottage Cheese or Yogurt
Anything you like (I use Peanut Butter, Wallnuts, Sunflower Seeds, etc)

Use approximate equal parts Fruit and Oatmeal.

Get some fruit, canned fruit, frozen fruit, fresh fruit whatever you have handy.

Put all of the Fruit in stainless steel pot or container of some kind. Smash it, pulverize it, with a potato masher into a gooey sloppy mess, or use a hand blender to destroy any resembelence to solid form.

Admire it for a minute, and lick the potao masher off real slow.

Carefully open the Oatmeal and contemplate its Non GMO status, verify its texture, take a small pinch between you fingers and rub it gently. Smell it, look at it, smile at it, then thow it in the container with the fruit slop you made with the masher.

Get a large heavy duty spoon (this pot-o-slop starts to stiffen), add additional oatmeal, and or peanut butter, nuts or whatever, stirring with the Laaarge Spooon until it is just the right Stiffness.

When you got that pot good and stiff, (just the way you want it) put a cover on it, and let it Stiffen in the cold dark recesses of the refrigerator. (be sure to smile, wink and make kissey faces at it before you do)

The next day, when you are nursing your hangover...

Take your Oatmeal-Fruit thing out (it should have stiffened up even more over night) examine it carefully.

Take another spoon and dish some out into a bowl.
Put it in a microwave and HEAT IT CAREFULLY.
You want to heat it just enough to warm it and not kill any usable enzymes in the fruit.
Spoon some Yogurt on it and stir it in.

EAT...

You take the rest of the Oatmeal-Fruit thing and spoon it into sandwich bags or other containers, make single servings.

Put the leftovers in the Freezer.

This I will do on the weekend and make enough to last through the week.

If you eliminate the flour you can probably elim the butter too. They are asking you to make a rue.

That sounds like a must try!! Glad you like the thread, keep em comin.

Last Edited by flavapor on 09/14/2011 08:12 PM

sounds like a good breakfast food

VillaFi

I am glad you like the thread, I am hoping we can also post requests for meals. You know, like I have pork chops out for dinner anyone got a good idea kind of thing.

I get sick of making the same old shit all the time so a new recipe here and there is a good thing.

Recipe? Here's an awesome, fairly easy, and healthy one that I make sometimes:

Whole cauliflower
Couple of carrots
Green and red peppers
Couple of broccoli bunches
Onions
Garlic gloves
Mushrooms
Chicken (lilydale pre-cooked strips, easy to use)
Thai red peppers (careful these are effin hot, use gloves)
Italian herb mix (typical origano and whatever that comes mixed)

Chop everything to small bits, mix in a big pot, heat up frying pan on medium-high to high with veggie oil of choice, then just stir-fry the heck out of everything, in batches that fit the pan.

Very tasty indeed! Pretty much my attempt at replicating some "fried rice" recipe from the documentary "My big fat diet", which uses cauliflower to replace the rice as a healthier, low-carb choice

Makes 4-5 meals worth, or so, in one batch, if you use a whole caulif and appropriate ratio other veggies

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MY BIG, FAT DIET
Supersize Me meets Northern Exposure in My Big Fat Diet when the Namgis First Nation of Alert Bay gives up sugar and junk food, returning to a traditional style of eating for a year to fight obesity and diabetes
[link to www.cbc.ca]

Last Edited by nomind on 09/14/2011 09:10 PM

Tonight I made roasted ratattouille to use a lot of the bountiful harvest from the garden. Tastes much better roasted!

I cut into chunks a big eggplant, 2 big zuchinnis, 3 huge tomatoes, 2 big onions, smashed a whole head of garlic cloves then tossed with lots of olive oil, rosemary, thyme, sage, tarragon, hot pepper, salt and pepper and roasted it in a dutch oven at 400 for an hour and a half. Then I stirred in lots of chopped fresh basil and parsley, some feta, lil balsamic, few green olives and some chickpeas. I ate some on a baguette and some on brown rice. Mostly free and easy :-)

So this is low cal?? It does sound good. My mom would love this recipe.

I wish I knew about this one a few months ago when my garden was giving me tons of eggplant and tomato. I was running out of ways to make it and this sounds like a great meal. I was using them for sides for a meat but I would have use more doing something like this.

Not sure about calories, but low-carb. I think the notion is high carb diets make it hard for body to properly process fats so you can get fatter and diabetic or some such

Last Edited by nomind on 09/14/2011 09:28 PM

gotcha. I tried that cauliflower chopped up and cooked in oil to be like rice, tasted like mashe potatoes to me and I have loved them ever since, but that fat that you cook them in doesnt seem good for you, so I just nuke it and mash em up like taters.

I would rather eat the taco, than your 2 year old bottled peaches and beans that look like a science experiment.

I'm drawn to these threads like a moth to a porch light.

Peanut Butter and Jelly sandwiches

2 slices of bread
Peanut Butter
Jelly
Knife

LOLLL

MMMMMMMMMMmmmmmmm....MSG!

me too. Very nice people on these types of threads

Last Edited by flavapor on 09/14/2011 09:54 PM

Beef Wellington

About 3 LB roast (I used tenderloin and you can use the size you want )
Sea salt
Fresh ground pepper
2 tbs butter
olive oil

Duxelles (stuffing to spread on Puff pastry)

8 ounce container of Portabella Mushrooms chop fine
6-8 strips cooked bacon chopped fine
4 cloves Garlic chopped fine
2 shallots chopped fine
1/2 small onion chopped fine
Fresh thyme
Kosher salt
pepper
Sage
1 egg beaten

Package of puff pastry thawed

Heat up skillet and add butter and olive oil to coat
season meat with salt and pepper and braise just enough on each side to seal the meat and make a crust ..put on plate and refrigerate until cooled down.

In same skillet add mushrooms cook until softened and add all other ingredients except egg and cook until soft ..spread out on a plate and refrigerate

Preheat oven to 425

take Duxells mixture and spread out over pastry evenly brush some egg over mixture. Place roast on top of mixture and fold over the dough to cover entire roast

Put roast seam side down in baking pan that has been buttered . Slice small slits on top to allow juices to escape. Brush entire roast with remaining Egg.

Bake for about 40 Minutes or until roast reaches about 125 Let rest before slicing

I served with Bearnaise homemade YUMM



Last Edited by Mooshi Kin on 09/18/2011 02:24 PM

Major YUMM I bet it looks impressive too. How long does it take start to finish

Last Edited by flavapor on 09/14/2011 10:52 PM

It is super yummy I have pictures but not sure how to add them It takes me about an hour and 20 minutes if you do not pre cut up some ingredients also you have to let the roast rest before cutting. I like to shop and then pre-cut up some things to grab and create with less prep time ..I take that time to create the Bearnaise and normally a veggi like Asparagus or fresh spinach sauteed with pine nuts or my Greek salad. I am on vacation now but when I get back I will post some other recipes. Some are easy some are a bit more to tackle but I love LOVE to cook :)

Last Edited by Mooshi Kin on 09/14/2011 11:19 PM

Holy shit, do you live near Orlando!! My mouth is watering. I am not good with the pics posting either. Tinygreen could tell you how, when she reads this hopefully she can post instructions for us that are technically challenged.

Cant wait.

I followed the recipe more or less. It's very good.

Bacon Cheeseburger Patsa..6 to 8 servings

1 1/2 ground beef
4 slices bacon, cooked & crumbled (we add more)
1 cup chopped onion
2 16oz velveeta
1/2 cup milk
1/2 cup ketchup
2 tsp. dry mustard
1 (14.5oz) penne pasta( cooked and kept warm)
2/3 cup sliced dill pickles
1 medium tomato, chopped

Cook beef and onions till browned and crumbly. Drain. Add velveeta and milk, ketchup & dry mustard until cheese is melted. Stir in cooked pasta, bacon and pickles...sprinkle with tomatoes.

This tastes just like a big ol' cheeseburger. As the little mom of 5 boys, I can tell you that pasta gets rave reviews. Perfect football food. Probably great with a romaine/spinach salad and of course, a cold beer. Root beer for the kiddos.

That's the interesting thing about that "my big fat diet", it included lots of fatty food heh.

But anyway canola oil or whatever healthier oil is what I use

1 whole chicken
stick of butter
tarragon
salt, pepper
carrots
celery
rice, I like brown

cut carrots in half lengthwise, cut celery in half. Lay these down in a 13x9 dish. This is your base for the chicken. Set chicken on top, and sprinkle with salt and pepper. Sprinkle all over with lots of dried tarragon. If you think you added to much tarragon, sprinkle on some more. Cut up butter in chunks and scatter over chicken. Half of it will fall off into the pan. If you don't feel so naughty, you can use half of the butter. You can also stuff some butter under the skin of the breast meat. Bake at 375 for about an hour. If it starts browning to fast turn it down to 350. Serve the pan juices over cooked rice. You can cook the rice in the oven in a covered dish at the same time as you cook the chicken.

We're big fans of fresh vegies in my house. This is the "official" recipe but we change things here and there. I use fresh diced tomatoes, a little tomato sauce, and water as opposed to canned tomatoes. If you want though you can always go with frozen mixed vegies if you'd prefer.

we usually eat this on a small bed of red beans and rice but its also great alone. The chops come out sooo tender.


Garden Pork Chops
6 Pork Chops,
1 large clove garlic, minced
1/2 tsp oregano
2 tsp salt
1 Tbs olive oil
1/2 Tbs vinegar
1 medium onion, diced
1 15 oz can diced tomatoes
2 medium carrots, peeled and diced
1/2 lb fresh green beans, ends trimmed and chopped
1 large ear of corn, shucked


Rinse and clean pork chops. Dry with paper towels and set aside.
Combine garlic, oregano, salt, olive oil and vinegar in a mortar and pestle. Mash until well combined. Pour garlic mixture over pork chops and toss until all chops are well coated on both sides.
Heat a heavy deep skillet or dutch oven over medium-high heat. Working in batches, brown the chops.
After the chops have been browned, place all the chops back into the skillet. Pour tomatoes with their juices and onions over the top. Bring to a simmer, lower heat, cover and cook for 25 minutes. Add carrots and cook, covered, for an additional 5 minutes. Add corn and green beans and cook covered for 10 minutes. Then remove the lid and cook, uncovered, for a final 10 minutes.
Serve pork chops hot with vegetables over top.

LOL

My son will love this. Cheeseburger helper is one of his 4 food groups